| Welcome to Uri Mayer-Chissick’s full collection of recipes. Here you can explore breads and pastries, fermented foods, wild plant dishes, soups and salads, sauces and spreads, drinks, and desserts. Every recipe is written to be clear, adaptable, and practical for everyday cooking. Whether you want to bake sourdough, prepare seasonal vegetables, experiment with fermentation, or bring foraged plants into your kitchen, this page is the complete index that makes it easy to start.
Whenever possible, these recipes are best prepared with ingredients that are locally grown, organically sourced, and in season. Cooking this way not only supports health but also strengthens communities, preserves traditional food culture, and reduces the impact on the environment. Using what grows around you connects the kitchen to the land and turns everyday meals into acts of sustainability and care. |
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Fermented, Pickled and preserved
Biologically, fermentation is the anaerobic (without air) process that requires lactic acid to break down the sugars in food. The process results in some delicious tasting foods! Fermented food has amazing flavors, great texture and best of all, you’ll have made something yourself and join a long line of venerable fermenters interested in the transformative powers of preservation and fermentation.
